Lamb Kofte with flatbread

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Roll the flatbread as thinly as possible to get light, airy bread. This is a delightful accompaniment to barbecued meat.


1kg minced lamb
100g fine fresh white breadcrumbs
2tblsp finely chopped mint
1tblsp finely grated lemon rind
2tsp fennel seeds, dry-roasted, finely ground
1tsp cumin seeds, dry-roasted, finely ground
extra-virgin olive oil and lemon wedges
200g Kasseri or feta cheese
1½ cups each flat-leaf parsley and mint


10g dried yeast
265g bread flour


For flatbread;

Combine yeast, 80ml warm water and 2 tsp salt in a large bowl, stir until yeast dissolves. Add 60ml warm water and stir to combine, then add flour and stir until a soft dough forms (adding a little more water if necessary). Turn out onto a lightly floured surface; knead until smooth and elastic (8-10 minutes). Place dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place until doubled in size (1½ -2 hours). Knock down dough and gently knead, then divide into six equal portions. Roll out each portion on a lightly floured surface to a 30cm round. Meanwhile, heat a large non-stick frying pan over medium heat, add bread, one at a time and cook, turning once until golden and puffed (1-2 minutes) and set aside.

Combine lamb, breadcrumbs, mint, lemon rind and spices in a large bowl. Season to taste, mix until well combined. Roll into 18 golf-ball-sized pieces. Skewer three balls on each of six long metal skewers.
Meanwhile, heat a char-grill pan or barbecue to medium-high heat. Add skewers and grill, turning occasionally, until just cooked (5-6 minutes).
Drizzle with olive oil, squeeze lemon wedges over the top, and serve with flatbread, feta and herbs.

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